Winery

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Toro Albala

Bodegas Toro Albalá is arguably the best producer of Pedro Ximenez in the world today. Founded in 1844, though the modern incarnation is better dated at 1922, it's a remarkable operation. Their wine library located in their tasting room comprises more than 100,000 reference books!

They have a barrel room that's the envy of many, with consecutive vintages dating back to the time of WW2 and even earlier that, patiently ageing in predominantly old American oak barrels until their release, years decade or even half a century later. The winery has in recent years by having made the only dessert wine to have achieved a 100/100 score by Parker in Wine Advocate for their 1946 Don PX Convento and has seen a spark in interest for their very limited produce.

During the slow barrel maturation which allows controlled exposure to oxygen, the wines undertake a delicious, savoury, rancio transformation which brings on a nutty, iodine character that takes complexity to the next level, whilst maintaining a certain freshness. With more and more time in barrel the wines concentrate in both flavour and texture and the colour develops in to a viscous, dark almost motor-oil thickness - a wonderful mouthfeel indeed.

Region

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Montilla-Moriles

The viticulture of the wine region of Montilla-Moriles was first started by the Romans approximately 45 BC, making it one of the oldest wine making history in Andalusia. Unjustly overshadowed by its competitors to the south and west, Montilla-Moriles has come a long way in building and defining its individual flavours of the Mediterranean region. Situated approximately 45 km south of Cordoba, Andalusia, Montilla-Moriles is home to over 11,000 hectares of vineyards and is surrounded by the river Genil to the east and the Guadajoz river to the west. The landscape of the region is dry and flat with fields of olives, wheat and vineyards. The climate of this area is typically very hot during the summers with 600mm of annual rainfall, and the soil base is made up of Albariza soil which is valuable because of its high amounts of albedo (the amount of sunlight it reflects back up to the vines). This is extremely useful due to its moisture retention which is essential because the region is hotter than almost anywhere else in the Iberian peninsula.

The wines from this region were granted DO (Denominacion d’Origen) status in 1932. There are typically seven types of wines produced in Montilla-Moriles which are: Vino Joven, Fino, Amontillado, Oloroso, Palo Cortado, Moscatel and the famous Pedro Ximenez.

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